How to cook whitecurrant jelly. Whitecurrant jam - a real summer gift

"- Is it red? - No, it's black. - Why is it white? - Because it's green." What is this? Certainly, we are talking about currants. There is red, there is black, and this is not news. And there is white currant. According to its properties, this is the same red berry, also rich in vitamins A and C, only the color is different.

In the country, we have only one bush of such a berry, the rest is more and more familiar - red and black. And from these berries, I decided to make a yummy for the child - jelly. We already have such jelly from red currant, but to make it tastier and more interesting, we need to make it from white. To do this, the berry is tedious to collect, rinse, dry a little. Can this be done with paper towel or an ordinary waffle towel, which is not a pity. Unlike red currant, white does not leave bright spots on the material. Then the berry needs to be boiled a little. To do this, I add a small amount of water to the dishes in which I need to do this. As soon as it boils, remove from heat so as not to destroy the vitamins.

Then begins a responsible and time-consuming process - squeezing currant juice. For this, I used an ordinary colander, but the holes there are quite large, and some of the bones fell into the juice. After the berries are mashed and the juice is separated from the skin and most of the seeds, it is best to strain the resulting juice.

The juice turns yellowish, even beige, cloudy. Red currant looks better in my opinion. But it doesn't affect the taste. Continuing the preparation further, add sugar to the currant juice and put on fire until it boils. We measure sugar by eye, the volume is slightly less than the volume of juice. We weld. Future jelly should be hot and a little thick, somewhat viscous. Then after hardening it will become a real jelly. When the resulting mass has cooled slightly, I pour it into clean jar.

We put in cool place to set, and then put in the refrigerator. This is what it looks like after freezing:

The color is amber, beautiful, and the taste is sweet and sour, currant :) Such a healthy delicacy will great dessert both for the child and for the adult. In combination with redcurrant jelly, you can beautifully decorate the table. Thanks to minimal heat treatment, jelly retains its vitamins, which are so rich in currants. Great for winter!

Cooking time: PT01H00M 1 hour

Traditional white currant jelly for the winter

List of products for cooking healthy treats small - we only need white currants in the amount of 1 kilogram and the same amount of sugar.

Wash the berries. It is not at all necessary to remove them from the branches, because we will grind the berry mass, which will allow us to separate the juice with pulp from the skin, twigs and seeds. Just place the currants in a saucepan (not aluminum, but preferably enameled).

Pour 50 ml of water into it, turn on the burner. The pot must be covered with a lid so that steam forms inside. Under its influence, the berries will soften, the skin will burst. In this form, the currant is easy to grind. We need a sieve, it's good if you have a fine one. Place part of the mass into it, grind with a spoon. The pulp will remain in the sieve. It can be thrown back onto gauze and squeezed out. Process the entire berry mass in this way. We will turn the resulting pure pulp into jelly.

Set a bowl of berries on the fire, send sugar there. As the mass heats up, its surface will begin to be covered with air foam. She needs to be removed. If this is not done, the transparency of the jelly will be lost. After boiling, the fire should be slightly reduced. The delicacy should be cooked for at least 40 minutes. Periodically it is worth stirring the boiling mass so that the liquid evaporates faster. Be sure to sterilize containers and lids. Ready jelly pour into jars immediately after turning off the fire. Twist the lids, turn the jars over winter preparation and wrap them up.

Recipe for currants without cooking

Ingredients: white currant - 1 kg; sugar - 1.3 kg.

Since this berry contains enough pectin, then it is possible to make jelly from it without cooking. However, it should be understood that juice that has not undergone any heat treatment at all will simply deteriorate during storage after a while; it will not stand idle until winter. Therefore, it is desirable to at least bring the product to a boil. This is how we will prepare the delicacy this time.

So, wash the berries, dry them. Then the raw material must be crushed. This can be done with a mortar or in another way. Our task is to extract the juice. Then we will wipe the pulp through a sieve and gauze. So we will be able to get rid of the seeds and skins. Drain the fruit mass into a suitable saucepan, add sugar. There is a lot of it, so it will not work quickly to dissolve it. Turn on the fire and constantly stir the syrup, otherwise the sugar will burn to the bottom. Usually, by the time the mass boils, the sugar grains are completely dissolved. In order for the jelly to be able to be stored all winter, it is required to boil it for one minute. Then immediately pour into jars (sterilized only). Roll up the container with lids, turn over and cover with a blanket. Store uncooked jelly in the refrigerator.

Plum, apple and white currant jelly

This recipe will appeal to hostesses for its simplicity, and finished product appreciated for it excellent taste, pleasant color, aroma and texture. Apples and currants - these components contain a lot of pectin, and plums will give pink shade our dessert.

Ingredients- white currant - 0.5 kg; plums - 0.5 kg; apples - 5 pcs.

Apples take green, dense and juicy. Fruits with a loose structure will not work. Plums can be taken any. Wash all fruits and berries, let water drain from them. Kill currants with a blender, put on a sieve and strain. Divide the plums in half, remove the pits. We do not touch the apples yet, otherwise they will darken. Pour plums with boiling water for 5 minutes, then transfer to cold water. Now it is easy to remove the skin from the fruit. And the pulp should be ground or chopped with a blender.

Combine currant juice and plum mass and put on fire. Now let's get to the apples. Cut off the skin from them, remove the seed boxes, and cut the flesh into cubes. Immediately spread the apple slices into the hot fruit mass.

Bring to a boil, with an immersion blender grind the apples so that they turn into a smooth puree. Now put the sugar in the pan. It will dissolve quickly in the hot fruit mass, but you still need to stir. After boiling, cook the jelly for 5 minutes, turn off the burner. The next day, bring the jelly to a boil and pour into jars, twist. Leave them upside down and covered with a warm blanket until cool. In the future, the product can be stored in the cellar.

See how easy it is to make whitecurrant jelly?! The recipe without cooking is especially interesting, as it does not require much time and allows you to save more vitamins that the berries contain. We are sure that you will definitely like at least one of the recipes, but in order to appreciate the taste of jelly, you need to cook it. Now is the time for this - many currants have already ripened in their gardens.

It is almost impossible to find a garden that did not have at least a few currant bushes. And although black firmly holds the primacy among species, many gardeners are happy to grow and white currant. The difference between white currants is not only in color, but also in taste. Therefore, the variety of recipes for preparations for the winter from the berries of this currant is in no way inferior to red currant. Jam and jelly have amazing taste and have an unusual amber color.

About the benefits of berries

This berry is valuable for its high content of vitamins, sugars and organic acids. Do not forget about potassium and iron, which are so necessary for blood vessels and the heart. characteristic feature white fruit is high content pectin, which has a beneficial effect on the blood, and helps to remove salts of heavy metals from the body.

White currant is no less useful than red or black

Compote of white currant

Preparing such a compote is very simple. First you need to wash the berries. You can clean it from the stalks, or you can put it in jars with whole tassels, shaking them slightly so that the berries thicken. Prepare syrup. For 3 kg of currants, 1 liter of water and 0.5 kg of sugar are needed (the amount of sugar can be changed to taste). Pour sugar into water, bring to complete dissolution and boil for several minutes. Cool the syrup to room temperature and pour into jars with berries. Close jars and sterilize in boiling water for 3-4 minutes. If you want to add some color to the compote, you can pour a handful of rose hips, blackcurrants or cherries there.

White currant compote has a beautiful amber color

White currant jam

Jam is prepared no more difficult than compote. For 1 kg of berries you will need 1–1.2 kg of sugar. The berries must be separated from the stalk, washed and dried, laid out on paper napkins or towels. Pour currants with sugar in the proportions of Art. sugar per st. berries. Send to a cold place for 7-8 hours. Pour two 2 tbsp into the rest of the sugar. clean water and bring to a boil. Add the candied berries to the boiling syrup and cook over low heat until the berries become transparent. Roll the jam into sterilized jars.

To keep the workpiece well, wash the currants thoroughly and remove the stalks

Eating vitamins is not only healthy, but also tasty. You can please children in winter unusual candied fruits from white currant.

Candied fruit recipe

1. Prepare 1 kg of berries. Rinse, separate from the stalks.
2. Pour 300 ml of water into 1.2 kg of sugar and put on fire. Boil the syrup for five minutes, then strain through cheesecloth, folded in several layers, and bring to a boil again. Pour the berries into the boiling syrup, boil for five minutes, then remove from heat and leave for 10 hours.
3. After a while, put on fire, bring to a boil and cook until tender.
4. Pour boiling into a colander and leave for several hours so that the syrup completely drains and the berries cool. The resulting syrup can be rolled into jars as jam. It is no longer needed for the preparation of candied fruits.
5. Sprinkle the dish with sugar and spread the berries on it in slides, each slide of 10-12 berries. Put in the oven and dry at a temperature of 40 degrees for about three hours.
6. Get the berries and roll into balls, sprinkle with sugar and re-send in the oven for three hours at 40 degrees.
7. So that candied fruits do not dry out before winter, they can be rolled up in sterile jars.

The syrup is ready when the sugar has completely dissolved in it.

White currant wine

While the kids are waiting delicious candied fruit, their parents may be interested in a recipe for whitecurrant wine.
For 10 liters of wine you will need:

• 4 liters of currant juice;
• 2.4 kg of sugar;
• 4.5 liters of water;
• 1 liter of vodka.

Carefully sort the berries, remove twigs and spoiled fruits. Rinse, dry and squeeze the juice. Pour 1.6 kg of sugar into the juice and put it in a cool place for 10 days.

Whitecurrant wine is real dessert: fragrant, with a delicate taste

When the time is up, you need to alcoholize the wine. To do this, add vodka in a ratio of one to ten. Let the wine brew for another 5-7 days.

Add the remaining sugar to the wine, mix thoroughly and pour into bottles, which are then tightly closed and stored in a cool place. After two or three months, the wine can be served at the table.

Aromatic currant jelly

White currant jelly will become no less popular with children and adults in winter. The secret of this recipe is that it is prepared with almost no sugar. For one liter of juice you need no more than 0.25 tbsp. Sahara.

Wash and crush fruits. Cook the resulting berry gruel over low heat for five minutes. Throw in a colander and rubbing the gruel with a wooden spoon to express the juice. Pour sugar into the resulting juice and boil for a quarter of an hour. The jelly is ready, it remains only to roll it into a sterilized container and wrap it. Well, in the remaining berry squeezes, you can add a little sugar and boil for five minutes. By morning you will have an excellent compote.

whitecurrant marmalade recipe

Marmalade is loved by everyone, especially when it is cooked at home according to a proven recipe, without chemical additives and impurities.

Currant marmalade retains all the benefits fresh berries. Your children will be delighted!

The procedure for preparing dessert for the winter:

1. Pour 2 tablespoons of water into the bottom of the pan, add 1 kg of berries and cook them until completely softened.
2. Rub the resulting mass through a sieve, mix with sugar (2.5 tablespoons) and cook until tender. Check readiness drop by drop: it should not spread on a plate.
3. Pour the finished marmalade into molds and leave to harden. Roll in sugar and store in closed banks in a cold place.

Advice. Another way to harvest white currants without sugar is pickled currants. Yes, yes, it may seem strange to someone, but currants prepared according to this recipe are perfect for meat and poultry. If you want to surprise your family and friends - be sure to prepare this for the winter.

Pickled currants and sauce for different types of meat

Arrange 5 peppercorns, 10 cloves and a pinch of cinnamon in sterilized liter jars. Wash and dry the currants right on the twigs. Fold in jars on the "shoulders". For a tighter packing, the jars can be shaken slightly. Boil the marinade. For 1 liter of water you need 150 ml apple cider vinegar and 0.5 kg of sugar. Pour the boiling marinade into jars, put the jars to sterilize for 5 minutes from the moment the liquid boils in them. Roll up lids.

Surprise loved ones unusual sauces currant for second courses

In addition to pickled currants, it is ideal for suitable for meat and sauce, which is also worth stocking up for the winter. The sauce recipe is very simple:

• for 300 g of currants, take 100 g of dill and garlic;
• grind it all with a blender or meat grinder;
• add 50 g of sugar and bring to a boil;
• the sauce can be eaten immediately after cooling or rolled up in jars for the winter.

How to freeze or dry currants

The undisputed leaders in terms of usefulness are frozen and dried berries. After all, they, unlike other methods of harvesting for the winter, are not subjected to heat treatment.

Currants are dried in the same way as any other berries. Lay out in one layer on a baking sheet covered with parchment, so that the berries cannot dry out not only on top, but also on the sides, and leave in the oven at a temperature of 40-60 degrees. The oven door does not need to be closed. After two hours, check if the berries do not stick together in your hand, then the currant is ready. Store dried berries in tightly closed jars.

Freeze the berries by laying them in an even layer on a baking sheet.

There are two ways to freeze currants: in the form of mashed potatoes with sugar and whole berries without sugar.
For the first method, twist the berries through a meat grinder or chop with a blender, mix with sugar to taste, arrange in molds and put in the freezer. The resulting frozen tablets can be folded into one container. You can even eat this puree as ice cream.

Attention! Frozen berries should never be re-frozen - the quality of the product will decrease.

The second method involves freezing without sugar - with whole berries. To do this, the berries need to be laid out on a board in one layer, so that they do not stick together and put in the freezer. When the berries are frozen, they must be poured into a plastic container or bag.

From berries frozen in any of these ways, you can cook compotes, make cocktails, even when there is a fierce winter outside and a blizzard sweeps outside the windows. And is winter so terrible when your shelves in the pantry and refrigerator are filled with jars of summer with the sweet smell of currants?

Whitecurrant jam: video

White currant blanks for the winter: photo

Anyone who has tried white currant at least once in their life will surely fall in love with the berry for its delicate taste and unusual aroma. And preparations from white currant berries for the winter are not only tasty, but also extremely useful. A variety of canning recipes allows you to choose what your heart desires: with and without sugar, jams and jelly, wines and compotes. From our article you will learn the features of preserving white currants for the winter in different ways.

Why it is worth harvesting white currants for the winter

Currant of all varieties is considered one of the most useful berries. It has 4 times more vitamin C than all the adored citrus fruits and 2 times more potassium than bananas. In addition - vitamins of groups B, R. Due to the presence of vitamin A, currants can improve vision. Regular use currant helps to strengthen the immune system, improves metabolism in the body, enhances hematopoiesis, removes toxins, toxins and salts of heavy metals.

Whitecurrant, like any other berry, is best picked in dry and sunny weather.

Proper canning for the winter will help preserve the maximum useful substances contained in the berry, in this case all year round it will be possible to compensate for the lack of vitamins with natural and delicious product from the closet.

Preparing berries for canning

Before preparing the blanks for the winter, the berries must be cut off from the stems (although some prefer to leave the whole clusters preserved in the jam), sorted out and cleaned of dry leaves, twigs and other debris that fell during the collection from the bush. Then rinse well and dry preferably.

Before canning, sort the berry and separate from the stem

White currant is a specific berry. Pale yellow jam, although very tasty, is unusual to the eye and seems plain to some. Therefore, very often housewives prefer to combine white currant with black or red, with other berries: raspberries, strawberries, gooseberries, cherries. Experimenting with proportions different berries, you can achieve something completely new every time, unique taste and aroma.

Whitecurrant jelly - unusual and tasty

Jelly is one of winter sweets, which are very fond of children, it is prepared from the juice of berries and sugar. Whitecurrant is the best for making jelly, and here's why:

• the seeds of this berry are too large, they affect the taste of the jam, giving it excessive astringency and breaking the consistency. Therefore, preparations for the winter only from white currant juice - perfect option its conservation;
• You don't have to add a lot of sugar to make great jelly. The content of pectin in boiled juice contributes to better gelation of the mass. Not all fruits contain pectin, it is found in sour apples, cranberries, lingonberries, blueberries, gooseberries, quince and, of course, currants of all kinds.

Whitecurrant jelly is transparent and unusually fragrant

Advice! In not fully ripe berries, the pectin content is an order of magnitude higher than in ripe ones, so they are more suitable for making jelly.

How to get juice from white currant

Getting rid of the seeds and peel of white currants is not so easy. small bones clog the holes of a mechanical juicer, and crushed in an electric juicer, they give a specific taste to the squeezed juice. Therefore, it is better to use a juicer or do the good old way: rub the currants through a sieve. To make it easier to deal with tight berries, they are scalded with water or even boiled until softened. This juice will be thick and rich.

To obtain clarified juice, there is a second recipe: the berries are boiled (adding a little water) until they release juice. Then filter and set aside for a day in the refrigerator. Before cooking the jelly, the settled juice is once again carefully poured into another bowl so that the sediment remains at the bottom of the first.

White currant juice

From the prepared juice, you can make jelly in two ways:

1. Cold way. IN raw juice add sugar (in a ratio of 1:1.5, and preferably 1:2) and stir until completely dissolved. Settled jelly is packed in sterile jars, rolled up iron lids and put in a cold place. A large amount of sugar will provide good storage such a preparation for the winter, while the vitamins will remain in approximately the same quantities as in fresh berries.
2. With the hot method, the juice is boiled over high heat, stirring occasionally and removing the foam until the volume of the juice is halved. Then sugar is added (0.5-0.8 kg per 1 liter of juice), boiled for no more than half an hour (then the pectin begins to break down). If a drop of brew does not spread, but keeps its shape, then it's time to pour the jelly into sterile jars.

Whitecurrant jam recipes for the winter

White currants can be covered with whole berries, or you can grind them in a meat grinder. Like jelly, jam can be made from raw berries, or it can be boiled down with sugar - it all depends on the tastes of family members and the wishes of the hostess. Jam lovers can offer the following recipes:

Recipe 1. Jam with oranges (without cooking)

1 kg of white currant, 1-2 oranges, 1.5-2 kg of sugar.
Currants and oranges (pitted, but with peel) must be ground in a meat grinder, mixed with sugar until completely dissolved. You can slightly warm the mass to speed up the process. Then put into sterile jars. In the refrigerator, it can stand for a long time even covered with nylon lids.

Currant jam can be rubbed through a sieve - it will be very tender

Recipe 2. Classic jam

1 kg of white currant, 1.3 kg of sugar, 2 tbsp. water.
Pour 1 kg of currants with the same amount of sugar, set aside until juice appears. From 300 g of sugar and water, boil the syrup, dip the juiced berries into it. Cook until transparent, skimming off the foam and stirring lightly.

1 st. white currant, 500 g sugar, 1 tbsp. water.
For such a jam, it is necessary to select berries on twigs (clusters). In this case, you will get a product that can decorate any dessert in winter: cakes, pies, jellies, etc. In a thick syrup obtained from sugar and water, carefully put the berries and cook until transparent. Cool, transfer to jars.

Advice! It is better to cook such jam in a wide bowl so that the berries remain intact and retain the shape of a bunch.

Preparations for the winter from white currant without sugar

Who said that berries in jars for the winter must be with sugar? This is wrong. For those who do not like sweets, consider sugar harmful or simply cannot afford it, we offer a currant recipe in own juice. It will keep all the vitamins and beneficial features berries without sugar or adding any other ingredients.

Whitecurrant blanks will become a real delicacy for the whole family.

For this recipe, large juicy fruits white currant. Pour prepared dry (!) Berries into jars, cover with lids. Pour a little into the sterilization dish warm water so that it is up to the level of the shoulders of the cans. Warm over low heat until the currants release juice. The berries will settle, so they can be poured from several jars into one. Next, heat the water to 85 degrees, pasteurize for about 25 minutes, and then roll up.

Another, simpler recipe: put 1 kg of large berries and pour 50 g of water (you can juice). Bring to a boil over low heat, carefully place in sterile jars. Roll up.

Whichever recipe you choose, in any case, you will win by receiving an additional portion of vitamins from nature in the winter.

The benefits of currants for humans: video

White currant blanks for the winter: photo

"Five Minute"

1.5 kilograms of currant berries are sprinkled with the same amount of sugar. Products are immediately placed in a bowl for further cooking. In order for the berries to begin to give juice, they are gently mixed. Least harm fruits will bring a spatula made of wood or silicone.

After 3-4 hours, part of the sugar grains will dissolve in the released juice. At this time, a bowl of berries is sent to the stove. After boiling the syrup, the jam is cooked for exactly 5 minutes. At the same time, the heating of the stove is set to the maximum value so that the jam heats up quickly. The mass is continuously stirred, not allowing the dessert to burn.

Such a quick-cooking jam retains a large number of vitamins, since the heat treatment of currants was used for a short time.

Jelly jam

White currant is rich in natural pectin, therefore thick transparent jam without the use of additional gelling agents such as gelatin or agar-agar.

From the washed berries, juice is driven using a juicer. Another option is to use a blender or a meat grinder, but after grinding the berry mass in this way, you will have to tinker with grinding the currant mass through a metal sieve to get rid of the seeds and skin residues.

The volume of juice obtained is measured liter jar. For every full liter, a kilogram of granulated sugar is taken. Products are combined and put on fire for boiling. On average, this will take about 40 minutes. To make the jelly transparent, foam is constantly removed from the surface. Special attention give thorough mixing of the product. It is extremely necessary so that the empty mass does not stick to the bottom of the brewing tank.

Check the readiness of currant jam-jelly by a drop, dripped on a saucer. If the jam does not spread on the sides, then the fire is turned off, and the mass is laid out in jars or screw cups.

Watch the video from the channel "Recipes from Lirin Lo" with instructions for making whitecurrant juice jam

Grated jam

This fast option jam-jelly. It turns out thick, but not transparent.

1.5 kilograms of ripe white currants are passed through a meat grinder grate or pierced with a blender in small portions. To received berry puree add sugar - 1.7 kilograms. All mix well and leave alone for 30-40 minutes.

Next, cook the jam on the stove, stirring continuously, for 5 minutes. The fire is turned off, and the bowl is covered with a clean piece of cloth to protect the product from dust, debris or insects. In no case should you use a lid, otherwise condensation will form under it.

A day later, the jam is continued. Time heat treatment the same - 5 minutes. After the next boiling, the currants are cooled again, and then in last time boil. In total, 3 sets of 5 minutes are obtained.

"Live" jam without boiling

Here the cooking procedure comes down to twisting the berries through a meat grinder and mixing them with sugar. The ratio of products is 1:1. Store such a dessert in the freezer in sealed bags or disposable plastic containers. It is advisable to make sure that the sugar crystals are completely dispersed in the berry mass before laying in the freezer.

From frozen berries

If gardening in the summer does not allow harvesting berries for the future, then the preparation of whitecurrant jam can be postponed a little by freezing the crop.

Read about how to freeze a red berry correctly. All methods of preserving red currants in the freezer are equally suitable for harvesting white currants.

1.5 kilograms of frozen berries are placed in a wide basin or pan. Pour out from above granulated sugar- 2 kilograms. They take more sugar on purpose, because the berry becomes much more acidic after freezing. The mass is stirred and left at room temperature for 20 minutes.

The berries in sugar, slightly detached from the ice, are placed on the stove and slowly heated. Jam is cooked after the syrup boils for a quarter of an hour, and then the workpiece is sealed in jars in the usual manner.

The option of making jam from white fruits in a bread machine, see below

With the addition of red currant

You can diversify the taste of jam by replacing some of the white currant berries with red fruits of the same species. Red currants are used to make jam according to this recipe.

A glass of water and 7 glasses of sugar are mixed. For getting thick syrup products are heated over medium heat for 5-8 minutes. As soon as the liquid boils, a kilogram of fresh white currants and a pound of red fruits are lowered. The berries are boiled for 25 minutes and wrapped in jars for the winter.

With oranges

It turns out very fragrant currant dessert with orange slices. To prepare it, take 2 ripe medium-sized oranges per 1 kilogram of white currant berries.

Fruit preparation. Oranges are washed with a brush, then the zest is removed from one of them with a knife or a special grater. When using a knife, they try to remove upper layer as thin as possible so as not to touch white layer peel.

Orange slices are combined with a kilogram of sugar and currants. Literally after 1 hour, the berry-fruit mass will give juice. The bowl is placed on the stove and boiled in one of two ways: one-time boiling for 20 minutes or three times cooking for 5 minutes, followed by natural cooling.

Methods and terms of storage

A blank of white currant is stored along with an arsenal of others. winter conservation during a year. A cool, dark place is just perfect. The only exception is the workpiece without heat treatment. raw jam kept deep freezer 8-10 months.